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Topic: Open for business (Read 26963 times)

I am now open for business every saturday pick up only, this saturday was able to sell all my pies in 3 hours, a total of 30 pies, I have a wood fire oven, I will share a couple of my pies from yesterday, 18 inch pies

Added flour, yeast to a bowl, than the salt disolved into the water. Added the water to the flour mixed by hand for about 5 to 7 minutes portioned balled an put into fridge, when baking i put the balls out for about 3 to 4 minutes and use them no need to proof again for long time due to high hydration you can stretch the dough easily to 18 even 19 inches wfoven was around 680-700 degrees

Leo, congratulations on your opening day sellout! I like your one-day-a-week, open-while-the-dough-lasts approach, but am REALLY curious how that is going to work out for you in terms of money.

Are your customers walking in the door from the street? Is it a storefront? A mobile trailer? Or is it from your home? Please share some pictures of your overall operation; the view from outside, the customer area, the kitchen, the oven, so we can better imagine how your Saturday goes.

Again, great job, beautiful pies, and I am 100% sure you will sell out again, no matter how many dough balls you make this week!

Woww thanks for all the good comments, Pete-Zza yes I am using 100% All trumps General mills flour, I get all my Ingredients from San Diego, Tijuana is the border to San Diego 15-20 minutes drive, I get all my supplies from Restaurant Depot, I am buying a 50lbs bag, now I will have to get 2 bags to have some stock, My setup is at home, I have a wood Fire Oven and at the beginning started as a hoby I love so much eating Pizza and got in love with NY pizza from the first time i tried it, so started to make some pies at my regular oven (not so good) to tell you the truth, then me and dad always wanted a Wood Fired Oven so started a proyect and built one, I have a regular day job, so that is the reason I will open weekends only, probably in the near future I will open Pizzeria that is my main goal but first wanted people to know my product and take advantage of my oven and then I can expand.Orders are for Pick up only I get orders by phone and facebook.2 weeks ago made a batch of 20pies and sold 15 but it was only a test, which wasn't that bad because not much people knew I was selling pizzas, but this saturday was good 25pies like 15 salads, started at 1PM and by 4pm had nothing, and got like 10 more calls after.This is my setup it's rustic not that fancy but to tell you the truth I like it.Here are some pics

Congratulations on your success. That WFO looks fantastic and a lot of fun. I am curious about your sauce recipe. Are you using SM tomatoes and salt or something else? I appreciate your willingness to share your recipe.

TomNPSThose pies look great!!! What brand/style of cheese do you like? I am guessing that it is a Whole Milk Mozzarella.

Thanks, for my sauce I am using 6-1 ground tomatoes, a little bit of garlic sautee with olive oil, salt and pinch of sugar for the acidity, a pinch of oregano and a couple of fresh basil oh and a bit of tomato paste to have a more red and consistent sauce, I tried the uncooked sauce Neapolitan Style but I prefer cooked for about 10 minutes you get a more consistent and less watery sauce.

The cheese I am using whole milk Mozz the brand is called I think Italiano supremo, I get a box of 4 - 5lbs bags for $44.00 already shredded.